| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | 6 | Servings | |
INGREDIENTS
| 1 | lb | Hass avocados, chopped |
| 2 | T | Chopped cilantro leaves |
| 6 | c | Chicken stock, chilled |
| 1 | Serrano or jalapeno pepper | |
| seeded veined | ||
| And minced | ||
| 1 | c | Fresh orange juice |
| 1/4 | c | Tequila, preferably aged |
| Coarse salt, to taste | ||
| 1/2 | t | Grated orange zest |
| 1 | Watermelon |
INSTRUCTIONS
1063 In a blender, combine avocado, cilantro, 3/4 cup chicken stock, serrano or jalapeno pepper. Add orange juice, tequila, salt, zest, and remaining chicken stock. Blend until smooth, in two batches if necessary. Strain through a sieve. Cut watermelon in half crosswise and hollow out, forming a tureen. Seed watermelon and cut into 1/2-inch cubes. Pour soup into watermelon and garnish with watermelon cubes, reserving remaining watermelon for another use. Makes 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 282 Calories (kcal); 4g Total Fat; (10% calories from fat); 6g Protein; 59g Carbohydrate; 0mg Cholesterol; 2163mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from Josefina Howard, Proprietor; Rosa Mexicano; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 331
Calories From Fat: 37
Total Fat: 4.1g
Cholesterol: 7.2mg
Sodium: 400.5mg
Potassium: 1186.6mg
Carbohydrates: 69.7g
Fiber: 3.2g
Sugar: 54g
Protein: 11g